Today's bento does not include leftovers. My family eats vegetarian twice a week: Wednesdays and Fridays. Naturally, I couldn't include meat from tonight's dinner in tomorrow's meal. I decided to make some staples to keep on hand today instead.
Layer 1: I would usually have dessert and an appetizer course in this layer of the bento. Like last week, though, with a vegetarian meal, I decided to go a little heavier on the proteins that I can serve. There's brie cheese, grapes, pinwheels made of roasted red pepper hummus and flat bread, some veggies, Laughing Cow cheese, and a plum. In the center are some homemade crackers.
Layer 2: The main course includes quiche and a pasta salad made with tomatoes, cucumber, yellow and green peppers, parsley, and a champagne vinaigrette. Last week, I made quiche in normal sized muffin tins. This week, I went smaller. These were made in a mini muffin tin. These are a cute size and work well in the bento (not that the others didn't).
What are the staples involved here? Well, you can probably figure out that I keep certain items on hand regularly because you're seeing some repeats. The fruits and veggies are pretty obvious. But I also keep at least two kinds of pasta available (ramen and 1 other). Here I've used little shells. I do tend to buy the miniature pastas because I like their scale in the bento. Today I made up enough pasta salad that I can serve it at multiple meals this week. Rather than making quiche again, I've also gone ahead and made 24 quiches that I'm freezing. That way, when I need one for a lunch, it's easy to throw together. I have a huge wheel of brie that we need to get through and two rounds of Laughing Cow wedges. Most of this stuff tends to last quite a long while because any one portion is rather small. But I said enough about such things yesterday. :)
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